So in the life of a busy mother in this great economy I’ve found it EXTREMELY important to find meals that are tasty, pseudo healthy, quick and CHEAP! *cheap being the key word* I’ve made a few substitutions. My partner does not like white chicken, and I don’t like drum sticks so I mostly make thighs, which are cheaper than breasts anyways. We like Pork Shoulder, which is cheaper than a roast. We also like a nice roasted whole chicken a few times a mth, which is cheaper than Boston Market! 🙂

Ok ok so Recipe #1:

LO MEIN

1 package of lo mein noodles or linguine or spaghetti (lo mein noodles take a lot more oil)

1/2 onion sliced thin

1 tbs of minced garlic

2 tbs of oil

3 tbs of soy sauce

2 tbs of sugar (or however sweet you like)

1 maggi chicken bullion ( i use maggi bc its’ easier to disintegrate)

2 cups of frozen veggies ( i usually do the mix)

1/2 head of cabbage

1-2 carrots shredded

1 red bell pepper cut in thin strips

1 celery stalk cut in thin strips

2 tbs of chopped cilantro

any other veggies you want!!

1) cook the pasta or lo mein noodles according to directions

2) in a wok or big pot, put oil to heat over medium or low, onion, garlic and bullion, stir until onions are almost transparent

3)add the rest of the veggies cover and cook until done

4) in a separate bowl or cup add the soy sauce and sugar mix until dissolved

5) add the soy sauce mixture to the veggies stir

6) add the noodles to the veggie stir and mix ( add more soy sauce, oil, or sugar to taste)

7) add cilantro and mix together

8) serve

Crock pot pork shoulder (I LOVE anything in the crock pot I can just put together in the morning and have it being done when I get home)

-1 Pork Shoulder

-1 can of coconut milk

-2 cups of pepsi or coke

-2 tbs of brown sugar

-1 cup of water

-2 tbs of adobo seasoning

-1 tbs of garlic salt

-1 tbs of black pepper

1) Put everything in the crock put, close put on high for at least 6 hrs.

2) serve (I usually serve this with rice, with adobo and golden raisins)

Kung Pao Chicken (minus the Pao) ~my son is too little for peanuts

-3 tbs of oil

-chicken breast cut into 1 inch pieces (i usually use 4 breasts, halved and then cut, makes twice as much meat)

-flour (enough to coat each piece of chicken)

-2 tablespoons rice wine vinegar

-2 tablespoons soy sauce

-2 teaspoons light sesame oil

-2 teaspoons sugar

-minced garlic (however much you like)

-Any green veggie (my son likes peas)

1) heat the oil in a wok

2) coat the chicken in the flour

3) add floured chicken to the wok a few at a time, or else they stick together

4)in a separate bowl mix the sugar, vinegar, soy sauce, sesame oil until the sugar is dissolved

5) after the chicken is golden brown on all sides, remove and place on paper towel to drain

6) drain the oil from wok

7) heat the vinegar mix on wok

8) add your green veggie until sauce gets thicker

9) add chicken mix together

10) serve

SUPER SUPER easy baby back ribs

Literally all you do is season them overnight if you want with whatever spices, put them in a covered dish or foil wrapped tightly together covered in BBQ sauce and bake at 300 for 3 hrs. You can finish them off on the grill, but I don’t have one so it was just in the oven. They were perfect. The meat fell right off the bone as soon as I sliced them.

~ well that’s all for now….stay tuned for more recipes!